Instructions: Cut stems and center ribs away from kale leaves and coarsely tear leaves. In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in a colander.

In pan cook bacon over moderate heat, stirring, until crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to bacon and saute over moderately-high heat, stirring, until heated through. Toss kale with vinegar and season with salt and pepper.

This recipe yields 2 servings.

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